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🍲 Creamy Black Asparagus Vegetable Stew

312 kcal · 30 min · 4 servings

Ingredients

• 400 g Globe artichoke
• 0.5 Lemon
• 200 g Carrots
• 100 g Chard
• 800 g Potatoes
• 100 g Parsley root
• 200 g Kohlrabi
• 2 Spring onions
• 3 small Shallots
• 1 tbsp Ghee
• 200 g Cauliflower florets
• 1 packet Saffron threads (1g)
• 1 small Rosemary sprig
• 400 ml Vegetable broth
• Salt
• 1 Garlic clove
• 3 tbsp Crème fraîche
• 2 tbsp Milk
• 0.5 tsp Locust bean flour (2g)

Instructions

1. 1. Wash the black asparagus thoroughly.
2. 2. Peel the black asparagus with a peeler.
3. 3. Cut the peeled black asparagus into diagonal pieces about 3 centimeters long.
4. 4. Fill a bowl with water and lemon juice.
5. 5. Place the black asparagus pieces immediately into the lemon water.
6. 6. Peel the carrots.
7. 7. Cut the carrots into diagonal pieces about 3 centimeters long as well.
8. 8. Separate the leaves from the chard stems.
9. 9. Cut the chard stems into pieces about 2 centimeters long.
10. 10. Peel the potatoes.
11. 11. Cut the potatoes into very small cubes.
12. 12. Peel the parsley root.
13. 13. Peel the kohlrabi.
14. 14. Cut the parsley root and kohlrabi into cubes about 1 centimeter in size.
15. 15. Wash the spring onions.
16. 16. Cut the spring onions, including the green parts, into 3 centimeter long pieces.
17. 17. Peel the shallots.
18. 18. Divide each shallot into six pieces.
19. 19. Heat ghee in a large pot.
20. 20. Add the shallots, potatoes, black asparagus, cauliflower florets, and saffron to the hot ghee.
21. 21. Sauté the vegetables for about 5 minutes.
22. 22. Remove the cauliflower florets from the pot and set them aside.
23. 23. Add the rosemary sprig and vegetable broth to the pot.
24. 24. Season the mixture with salt.
25. 25. Let the vegetables simmer for 5 minutes.
26. 26. Press the garlic.
27. 27. Stir the garlic into the broth.
28. 28. Add the carrots to the pot.
29. 29. Cook the vegetables for another 5 minutes.
30. 30. Add the kohlrabi, parsley root, and the previously removed cauliflower florets.
31. 31. Cook the vegetables for another 5 minutes.
32. 32. Add the chard leaves and stems to the pot.
33. 33. Let the dish simmer uncovered for about 5 minutes.
34. 34. Check if the vegetables are tender-crisp.
35. 35. Ensure that the liquid has reduced by half.
36. 36. Mix the crème fraîche, milk, and locust bean gum in a small bowl.
37. 37. Slowly stir the cream mixture into the hot broth.
38. 38. Let the stew come to a brief boil to thicken it.
39. 39. Serve the hot stew on plates.

Nutrition per serving

• kcal: 312
• Protein: 10 g · Fett/Fat: 9 g · Carbs: 45 g